Coconut peanut chicken

Yield: 4 Servings

Measure Ingredient
¾ cup Cocktail peanuts; finely chopped in food processor (almost ground)
2 cups Sweetened coconut flakes
¼ cup Flour
2 Eggs
1 pounds Chicken breasts without skin; cut in 1" pieces
Vegetable oil
3 tablespoons Honey
3 tablespoons Orange marmalade
1 tablespoon Soy sauce
½ teaspoon Prepared mustard

DIPPING SAUCE

From: Betsy Burtis <BuddoB@...> Date: Wed, 17 Jul 1996 06:14:53 -0400 Recipe By: Good Housekeeping

1. Combine peanuts and coconut in medium sized bowl. Place flour in a second bowl and lightly beat eggs in a third bowl.

2. Dip chicken pieces in flour, then egg, and then roll in peanut mixture.

Place on a baking sheet.

3. Pour enough oil into skillet to reach a depth of ½ in. Heat over medium heat. When hot add chicken with slotted spoon, 6 pieces at a time.

Cook 4-6 minutes until cooked through and light golden, turning once.

Adjust heat as needed to prevent over browning. Drain on paper towel.

4. To prepare sauce, combine all ingredients in small bowl.

EAT-L Digest 16 July 96

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .

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